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I brined a 22 lb turkey in pickle juice before Thanksgiving service and the skin turned to rubber
Thought I was being clever after a cook in Nashville told me it was his secret, but my 12 top sent back 4 plates. Anybody got a brine that actually works on poultry or am I stuck with buttermilk forever?
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max681d ago
Hold on, did the Nashville guy tell you how long he brined it? Because 22 lbs is a big bird and pickle juice is mostly vinegar and salt, so if you left it in there overnight you basically cured the outside of that turkey like a ham. The acid cooks the protein on the surface, which is exactly why the skin came out like a rubber glove. How long did it sit and did you rinse it before roasting? Also curious what temp you ran the oven at, since wet skin plus low heat equals steam, not crisp. Give me those details and I can tell you if it was the brine or the cook.
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